{"id":8625,"date":"2019-11-13T18:18:51","date_gmt":"2019-11-13T12:48:51","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=8625"},"modified":"2025-10-05T15:10:18","modified_gmt":"2025-10-05T09:40:18","slug":"pumpkin-mug-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/pumpkin-mug-cake\/","title":{"rendered":"Pumpkin Mug Cake"},"content":{"rendered":"\n

Continuing my lineup of easy fall desserts<\/a> with this fabulous Pumpkin Mug Cake<\/strong>! Soft, moist, and full of warm pumpkin spice flavor, this cozy little treat comes together in minutes. Perfect for when you need something sweet right now<\/em>!<\/p>\n\n\n\n

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I'll admit, I was never much of a mug cake person until my kids got hooked on them. And now it's one of my favorite quick desserts to play around with! I love creating interesting seasonal recipes for these quick, single-serve cakes, like my<\/span> chocolate cherry mug cake<\/a> and strawberry mug cake.<\/a><\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Mug cakes are such a fun and delicious way to experiment with flavors without making a whole batch! <\/p>\n\n\n\n

\u2728 They are super quick to make. Just 5 minutes from start to finish!<\/p>\n\n\n\n

\u2728 They are easily customizable. Use any kind of flour or sweetener you like. Any kind of add-ins will work - fresh fruits, chocolate chips, or nuts.<\/p>\n\n\n\n

\u2728 No fancy equipment or technique. Just stir, microwave, and dig in! You can even bake these in an oven or air fryer!<\/p>\n\n\n\n

\u2728 Even if you think you're not a pumpkin person, one bite of this lovely spiced cake will change your mind!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> I used buckwheat flour, so it's naturally gluten-free. Feel free to use any kind you like - all-purpose, whole wheat, oat, quinoa, or even almond flour will work. Or add a mix like I did for my pumpkin madeleines<\/a>.<\/p>\n\n\n\n

Sugar:<\/strong> I had coconut sugar on hand, so that's what went in. You can easily swap with brown sugar, regular sugar, honey, or even maple syrup will be good in this pumpkin mug cake recipe.<\/p>\n\n\n\n

Pumpkin puree:<\/strong> It adds plenty of natural sweetness and also keeps the mug cake so moist. Canned or homemade puree can be used. I always have some homemade pumpkin puree in my freezer, so I can whip up pumpkin treats like this pumpkin swirl cake<\/a> and pumpkin bread<\/a> in no time!<\/p>\n\n\n\n

Oil:<\/strong> I like to use coconut oil for my baking, but you can substitute it with any neutral-tasting oil.<\/p>\n\n\n\n

Pumpkin pie spice:<\/strong> For that lovely warm flavor. If you don't have it, you can use cinnamon powder in a pinch!<\/p>\n\n\n\n

Peanut butter:<\/strong> It adds richness and makes the eggless pumpkin mug cake oh so gooey!<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Pumpkin Mug Cake<\/h2>\n\n\n\n

Step 1:<\/strong> In a small bowl, add the buckwheat flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice.<\/p>\n\n\n\n

Step 2:<\/strong> Stir in the milk, oil, pumpkin puree, and peanut butter.\u00a0<\/p>\n\n\n\n

Step 3:<\/strong> Fold in the chocolate chips.<\/p>\n\n\n\n

Step 4:<\/strong> Transfer the batter to a ramekin. Top with more chocolate chips. Cook in the microwave for 1 minute and 45 seconds.<\/p>\n\n\n\n

Step 5:<\/strong> Serve warm with ice cream or whipped cream.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n